Multiple Choice Questions

Which food may be re served to customers
  • Below pork roasts
  • Unopened pre packaged food
  • Occupational Safety and Health Administration
  • Lettuce, fresh halibut, fresh beef roast, ground chicken
To wash hands correctly, a food handler must first
  • Plain band ring
  • Segregate the product
  • In designated areas
  • Wet hands and arms
What should a food service operator do when responding to a foodborne illness outbreak
  • Corrective action
  • Notify the media
  • In designated areas
  • Segregate the product
Is a food contact surface is in constant use, how often should it be cleaned and sanitized
  • Every 4 hours
  • Every 104 hours
  • Every 6 hours
  • Every 3 hours
When should a shipment of chicken be rejected
  • The receiving temperature is 50 degrees
  • Control flies inside and outside operation
  • Requires a living host to grow
  • The food handler is wearing gloves that have been torn
What should food service operators do to prevent the spread of hepatitis A
  • Exclude staff with jaundice from the operation
  • Bandage the wound with an impermeable cover and wear a single use glove
  • Control flies inside and outside operation
  • The receiving temperature is 50 degrees
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized
  • 35 seconds
  • 150 seconds
  • 29 seconds
  • 30 seconds
What is the third step in cleaning and sanitizing items in a three compartment sink
  • 171 Degrees
  • Rinsing
  • Penetration
  • 30 Seconds
What method should never be used to thaw food
  • Requires a living host to grow
  • To reduce hazards to safe levels
  • Place the item on a prep counter
  • Allowing the surface to air dry
What is the minimum internal cooking temperature for rice that is hot held for service
  • 135 degrees
  • 140 degrees
  • 235 degrees
  • 14 degrees
What is the minimum water temperature required when using hot water to sanitize objects
  • 86 degrees
  • 342 degrees
  • 171 degrees
  • 166 degrees
Food that is partially cooked and then finished just before service must be heated to what temperature
  • 165 degrees for 30 seconds
  • 165 degrees for 8 seconds
  • 166 degrees for 15 seconds
  • 165 degrees for 15 seconds
What must a food handler with a hand wound do to safely work with food?
  • Exclude staff with jaundice from the operation
  • Control flies inside and outside operation
  • Bandage the wound with an impermeable cover and wear a single use glove
  • Allowing the surface to air dry
Which group of individuals has a higher risk of foodborne illness?
  • Elderly people
  • Occupational safety and health administration
  • Unopened pre packaged food
  • Food allergies
Which action requires a food handler to change gloves
  • Washing, rinsing, and sanitizing utensils before each use
  • To reduce hazards to safe levels
  • The food handler is wearing gloves that have been torn
  • The receiving temperature is 50 degrees
What organization requires Material Safety Data Sheets
  • Environmental Protection Agency
  • Elderly People
  • Occupational Safety and Health Administration
  • Unopened Pre Packaged Food
Where should ground fish be stored in a cooler?
  • Plain band ring
  • In designated areas
  • Below pork roasts
  • Segregate the product
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation
  • Segregate the product
  • Place the item on a prep counter
  • Exclude staff with jaundice from the operation
  • Place the thermometer stem into an opened container
What food item does the FDA advise against offering on a children's menu
  • Food allergies
  • Deviled eggs
  • Raw carrots
  • Rare hamburgers
Which is a TCS food
  • Food allergies
  • Biological
  • Below pork roasts
  • Baked potato
On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
  • Place the thermometer stem into an opened container
  • Control flies inside and outside operation
  • Lettuce, fresh halibut, fresh beef roast, ground chicken
  • Exclude staff with jaundice from the operation
Ciguatera toxin is commonly found in
  • Seafood
  • Baked Potato
  • Biological
  • Amberjack
What should food service operators do to prevent customer illness from Shigella spp
  • Place the thermometer stem into an opened container
  • The receiving temperature is 50 degrees
  • Control flies inside and outside operation
  • Segregate the product
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Multiple Choice Questions
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